Sauteed Chicken Breasts With Pineapple N Jalapeno Chiles Recipe

From an article by Romanoff for the associated press as published in the NH Feast, this sweet/spicy recipe with moist chicken breasts and pineapple and chili peppers was just delicious. Makes a beautiful eye-pleasing and taste-tingling dish.
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How to make it

Arrange chicken breasts in a single layer on a work surface and cover with plastic wrap. Using a heavy skillet or a rolling pin, pound them until flattened to about ½-inch thick.

In a shallow dish, combine the flour, salt and pepper. Dredge both sides of each breast in the seasoned flour.

In a large nonstick skillet over medium-high, heat the oil and butter. Add the chicken breasts and cook until they are well browned on both sides and no longer pink at the center, about 4 minutes per side. Transfer them to a plate and cover with foil to keep warm. Do not clean the skillet.

While the chicken breasts are cooking, drain the juice from the pineapple into a measuring cup. Add enough orange juice to total 3⁄4 cup. Stir in the cornstarch, then set aside.

Return the skillet to the stove over medium-low. Add the drained pineapple and brown sugar. Cook, stirring constantly, until the pineapple begins to brown, 3-4 minutes. Add the chilies and garlic and stir until the garlic is beginning to color, 1-2 minutes.

Stir in the reserved juice. Bring the sauce to a simmer and cook until thickened and reduced slightly, 4-5 minutes. Stir in the cilantro, then serve, spooned over the chicken breasts